{"product_id":"vintage-cakes-isbn-9781607741022","title":"Vintage Cakes","description":"\u003cb\u003eA charming collection of updated recipes for both classic and forgotten cakes, from a timeless yellow birthday cake with chocolate buttercream frosting, to the new holiday standard, Gingerbread Icebox Cake with Mascarpone Mousse, written by a master baker and coauthor of \u003ci\u003eRustic Fruit Desserts\u003c\/i\u003e.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eMake every occasion—the annual bake sale, a birthday party, or even a simple Sunday supper—a celebration with this charming collection of more than 50 remastered classics. Each recipe in \u003ci\u003eVintage Cakes\u003c\/i\u003e is a confectionary stroll down memory lane. After sifting through her treasure trove of cookbooks and recipe cards, master baker and author Julie Richardson selected the most inventive, surprising, and just plain delicious cakes she could find. The result is a delightful and delectable time capsule of American baking, with recipes spanning a century. \u003cbr\u003e\u003cbr\u003eWith precise and careful guidance, Richardson guides home bakers—whether total beginners or seasoned cooks—toward picture-perfect meringues, extra-creamy frostings, and lighter-than-air chiffons. A few of the dreamy cakes that await: a chocolatey Texas Sheet Cake as large and abundant as its namesake state, the boozy Not for Children Gingerbread Bundt cake, and the sublime Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream. With recipes to make Betty Crocker proud, these nostalgic and foolproof sweets rekindle our love affair with cakes.Introduction\u003cbr\u003eThe Cake Baker’s Battery\u003cbr\u003eThe Cake Baker’s Cupboard\u003cbr\u003eTips and Techniques\u003cbr\u003e \u003cbr\u003e\u003cb\u003eHasty Cakes\u003cbr\u003e\u003c\/b\u003eBerry Long Cake with Ginger Crumb\u003cbr\u003eRhubarb Pudding Cake\u003cbr\u003eShoo-Fly Cake\u003cbr\u003eGrammy Cake\u003cbr\u003eWacky Cake\u003cbr\u003eTexas Sheet Cake\u003cbr\u003eLazy Daisy Oatmeal Cake\u003cbr\u003eBlueberry Cornmeal Skillet Cake\u003cbr\u003eOzark Pudding Cake\u003cbr\u003e\u003cb\u003e \u003cbr\u003eEveryday Cakes\u003cbr\u003e\u003c\/b\u003eHoney Bee Cake\u003cbr\u003ePearl’s Chocolate Macaroon Cake\u003cbr\u003eLemon and Almond Streamliner Cake\u003cbr\u003eBlackberry Chocolate Cream Icebox Cake\u003cbr\u003eNot-for-Children Gingerbread Bundt Cake\u003cbr\u003eKentucky Bourbon Cake\u003cbr\u003eThe Harvey Wallbanger\u003cbr\u003e\u003cb\u003e \u003cbr\u003eLittle Cakes and Light Cakes\u003c\/b\u003e\u003cbr\u003eLemon Queen Cakes with Meringue Frosting\u003cbr\u003eBoston Cream Pie-lets\u003cbr\u003eMississippi Mud Cupcakes with Marshmallow Frosting\u003cbr\u003eMalted Milk Chocolate Cupcakes\u003cbr\u003eTropicups\u003cbr\u003eDaffodil Cake\u003cbr\u003eMaple Pecan Chiffon Cake with Brown Butter Icing\u003cbr\u003eAngel Cake with Chocolate and Orange Freckles\u003cbr\u003e\u003cb\u003e \u003cbr\u003eFlips \u0026amp; Rolls\u003c\/b\u003e\u003cbr\u003eNectarine Oat Upside-Down Cake\u003cbr\u003eButterscotch Cream Roll-Up\u003cbr\u003eGerman Chocolate Roll\u003cbr\u003eCoffee Crunch Spiral\u003cbr\u003eChocolate Apricot Upside-Down Cake\u003cbr\u003eWhite Chocolate Rhubarb Downside-Up Cake\u003cbr\u003e \u003cbr\u003e\u003cb\u003eLayer Cakes\u003c\/b\u003e\u003cbr\u003eLovelight Chocolate Chiffon Cake with Chocolate Whipped Cream\u003cbr\u003eShinny Cake\u003cbr\u003eStack Cake\u003cbr\u003eBanana Cake with Coffee Walnut Buttercream\u003cbr\u003eCarrot Cake with Cream Cheese Frosting\u003cbr\u003eRed Velvet Cake with Mascarpone Cream Cheese Frosting\u003cbr\u003eWatergate Cake with Impeachment Frosting\u003cbr\u003eJam Cake with Caramel Chocolate Ganache\u003cbr\u003eItalian Cream Cake\u003cbr\u003eCassata Cake\u003cbr\u003eGoober Cake\u003cbr\u003eBlitz Torte\u003cbr\u003e \u003cbr\u003e\u003cb\u003eParty Cakes\u003c\/b\u003e\u003cbr\u003eThe Classic\u003cbr\u003eThe Pink Cake\u003cbr\u003eBlack \u0026amp; White Cake\u003cbr\u003eChampagne Cake\u003cbr\u003eOld Vermont Burnt Sugar Cake with Maple Cream Cheese Frosting\u003cbr\u003eDouble Dip Caramel Cake\u003cbr\u003eCherry Chip Cake with Cherry Buttercream\u003cbr\u003eBlackout Cake\u003cbr\u003eGingerbread Icebox Cake with Mascarpone Mousse\u003cbr\u003ePeppermint Patty Flourless Chocolate Cake\u003cbr\u003e\u003cb\u003e \u003cbr\u003eFillings, Frostings, and Icings\u003c\/b\u003e\u003cbr\u003eChocolate Ganache\u003cbr\u003eCaramel Chocolate Ganache\u003cbr\u003eBasic Butter-cream and Variations\u003cbr\u003eCherry Buttercream\u003cbr\u003eChocolate Butter-cream\u003cbr\u003eCoffee Buttercream\u003cbr\u003eCoffee Walnut Buttercream\u003cbr\u003eLemon Butterceam\u003cbr\u003eRaspberry Buttercream\u003cbr\u003eVanilla Bean Buttercream\u003cbr\u003eMalted Milk Chocolate Frosting\u003cbr\u003eFudge Frosting\u003cbr\u003eMascarpone Cream Cheese Frosting\u003cbr\u003eCream Cheese Frosting\u003cbr\u003eMaple Cream Cheese Frosting\u003cbr\u003eBrown Butter Icing\u003cbr\u003ePeanut Butter Frosting\u003cbr\u003eMarshmallow Frosting\u003cbr\u003eDreamy Vanilla Frosting\u003cbr\u003e\u003cbr\u003eBibliography\u003cbr\u003e\u003cbr\u003eIndex“Bakers will invent reasons to whip up the treats in \u003ci\u003eVintage Cakes\u003c\/i\u003e, coached by Julie Richardson's precise and enthusiastic directions.” \u003ci\u003e\u003cb\u003e—Shelf Awareness \u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“The cakes in this book somehow manage to seem fresh and new while simultaneously feeling familiar and immediately lovable….Whether you are considered to be The Cake Baker among your friends or just love a good dessert at the end of the day, there's a recipe or three in this book that will make you smile.” \u003ci\u003e\u003cb\u003e—The Kitchn\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“In Julie Richardson’s capable hands we are led back in time, down the cake walk. It takes a precise and meticulous baker to show us the way and here we are lucky to be guided by Julie’s confident voice. These recipes are tested and true for today’s bakers.” \u003cb\u003e—Kim Boyce, author of \u003ci\u003eGood to the Grai\u003c\/i\u003en and owner of Bakeshop\u003c\/b\u003e\u003cb\u003eJULIE RICHARDSON\u003c\/b\u003e is the owner and head baker of Baker \u0026amp; Spice, a  small-batch bakery and café in Portland, Oregon. She is a graduate of  the Culinary Institute of America in Hyde Park, New York, and the  coauthor of Rustic Fruit Desserts. Her sweet tooth led her to open her  first bakery, Good Earth, in Ketchum, Idaho. Upon moving to Portland,  she fell in love with the farms and fruits of the Pacific Northwest and  launched Baker \u0026amp; Spice from a stall at the farmers’ market in 1999.  Julie spends most days baking cakes, croissants, and pies or teaching  classes at SweetWares, her retail bakeware shop. When Julie is not  baking, she can be found digging in her garden. She lives in Portland  with her husband, Matt, and their many four-legged friends.\u003cu\u003eHasty Cakes\u003cbr\u003e\u003c\/u\u003e     Here’s a go-to set of recipes for when time is short but delicious cake is a must. There are no elaborate layers of buttercream or fussy techniques here to slow you down; instead, you’ll find quick cakes, many of which don’t even need a mixer or more than one bowl to make. From start to finish, most of these recipes can be made in an hour or so, including bake time. Just a drizzle of heavy cream over the top and you’re ready to serve!\u003cbr\u003e     These recipes span our country’s past, from colonial times when molasses-sweetened desserts were common (Shoo-Fly Cake, page 19) and cakes were typically baked in a cast-iron skillet (Blueberry Cornmeal Skillet Cake, page 25) up to the 1940s, when Ozark Pudding Cake (page 26) was served in the White House and desserts like Wacky Cake (page 21) and Berry Long Cake (page 17) were popular with frugal bakers for their inexpensive ingredients.\u003cbr\u003e     These are the pages in this book that will undoubtedly become splotched with butter stains and dotted with chocolate fingerprints from repeated use. For a crowd, try the super moist chocolate Texas Sheet Cake (page 22), loved by kids of all ages. If you want a cake you can pop out of the oven and onto the table, turn to the pear-studded Ozark Pudding Cake (page 26), which wafts heavenly aromas from an ironclad skillet. And for a quick cake you can eat for breakfast, lunch, or after dinner, try Lazy Daisy Oatmeal Cake (page 24), with all its coconut goodness. All of the cakes in this chapter are quick and easy to make, and even easier to eat!\u003cbr\u003e \u003cbr\u003e\u003cu\u003e Texas Sheet Cake\u003cbr\u003e\u003c\/u\u003e     When time is tight and you need to throw something together for a picnic or a potluck or a bake sale, this is the perfect crowd pleaser. It’s a large, thin layer of tender chocolate cake slathered with gooey chocolate frosting and sprinkled with toasted nuts. The frosting gets poured onto the cake when they are both still warm. Some say “don’t mess with Texas,” but this cake can easily be spiced up by adding a teaspoon of cinnamon to the dry ingredients or by swapping coffee for the hot water.\u003cbr\u003e \u003cbr\u003eBake time\u003cbr\u003e32 to 35 minutes\u003cbr\u003e\u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003ePan\u003cbr\u003e15 by 10 by 2-inch baking pan, greased\u003cbr\u003e\u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eCake\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e1 cup (8 ounces) unsalted butter\u003cbr\u003e1\/2 cup (13\/4 ounces) lightly packed premium unsweetened natural cocoa (see Cocoa Confusion, page 35)\u003cbr\u003e3 tablespoons canola oil\u003cbr\u003e1 cup water\u003cbr\u003e2 cups (10 ounces) all-purpose flour\u003cbr\u003e2 cups (14 ounces) sugar\u003cbr\u003e1 teaspoon baking soda\u003cbr\u003e1\/2 teaspoon fine sea salt\u003cbr\u003e2 eggs\u003cbr\u003e1\/2 cup buttermilk\u003cbr\u003e2 teaspoons pure vanilla extract\u003cbr\u003eFrosting\u003cbr\u003e1\/2 cup (4 ounces) unsalted butter\u003cbr\u003e1\/4 cup (1 ounce) lightly packed premium unsweetened cocoa, preferably Dutch-processed\u003cbr\u003e1\/3 cup whole milk\u003cbr\u003e2 teaspoons pure vanilla extract\u003cbr\u003e3 cups (12 ounces) sifted confectioners’ sugar\u003cbr\u003e1\/2 cup (21\/8 ounces) toasted chopped nuts (such as walnuts, pecans, or hazelnuts; see Toasting Nuts, page 114)\u003cbr\u003e \u003cbr\u003eCenter an oven rack and preheat the oven to 375°F.\u003cbr\u003e\u003cbr\u003e     To make the cake, melt the butter in a large saucepan over medium heat. Whisk in the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly. Meanwhile, sift together the flour, sugar, baking soda, and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk, and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan and place in the center of the oven. Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 32 to 35 minutes.\u003cbr\u003e     While the cake is in the oven, make the frosting: melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring the mixture to a rolling boil; boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners’ sugar 1 cup at a time while whisking continuously. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you’ll leave waves in the frosting. Allow to cool before cutting into squares.\u003cbr\u003e     Well wrapped and stored at room temperature, this cake keeps for up to 5 days.\u003cbr\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46303789777125,"sku":"NP9781607741022","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607741022.jpg?v=1767743467","url":"https:\/\/k12savings.com\/products\/vintage-cakes-isbn-9781607741022","provider":"K12savings","version":"1.0","type":"link"}